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Stanley Tucci is in the movie and the actual Timpano recipe comes from his own personal family. Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball. Dress was posh 1958 and the Timpano was a huge hit. An impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough. Flatten dough on a lightly floured work surface. If you notice any small openings cut a piece of trimmed dough to fit over opening. Get recipes, tips and NYT special offers delivered straight to your inbox. This article may seem to come a little bit after the fact, considering the film, Big Night was released in the fall of 1996, but all of the interest can no longer be ignored. Add 3 tbsp water and mix – add more water, 1 tablespoon at a time, until mixture … This is something I’ve always wanted to do. Remove pan and allow timpano to cool for 30 minutes. Fold pasta dough over filling to seal completely. Place in a food processor with a chilled blade, and pulse in batches until meat is … Pour 2 cups sauce over ingredients. Simmer for 30 minutes. Have salami, provolone, hard-cooked eggs, meatballs and ragù sauce at room temperature. Trim away and discard any double layers of dough. ‘Timpano’ is Italian for gluttony. Roll out pasta to a large circle ¼-inch thick. Create a final layer with the salami. (Stanley says they eat the meat with salad the night before making Timpano, saving the sauce for the big day). New to Chowhound? It should not be considered a substitute for a professional nutritionist’s advice. dairy and egg free, vegan. Combine all the meatball ingredients. (The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.). Line your mold with pasta sheets, and then begin layering. Pour 2 cups of the ragu over these ingredients. This masterpiece dish is perhaps best-known in the United States from its appearance in the 1996 film "Big Night," a masterpiece in its own right. Rest in a fridge for 30 minutes to overnight. Distribute 4 generous cups of pasta on bottom of timpano. A TIMPANO, OR timballo, as it was called in the bustling kitchen of Viola Buitoni’s childhood home in Perugia, Italy, is a drum-shaped feat of culinary bravura, a peer- less pasta dish in which noodles, sauce, cheese, and tiny meatballs are layered in a dough-lined bowl … Season with salt and pepper to taste and set aside. Fold dough in half and then in half again, to form a triangle, and place in pan. Kidding! In this case, we’re talking about the making — and eating — of timpano, a drum-shaped pasta dish that comes with a time-consuming and tricky recipe. To make the pasta, mix the flour and the salt together, then stir the salted flour with the eggs and the oil. The dough needs to be rolled out into a thin round and the diameter is determined by the size of pan that you are using. Butter the metal bowl and dust thickly with the toasted bread crumbs. To make the timpano, preheat the oven to 350 degrees. Remove meat and serve sauce and meat separately. To serve, remove from oven and cool for 5 minutes. A story about two Italian immigrant brothers who open an Italian restaurant in 1950’s New Jersey. Method: Meatballs. Stir 1/2 cup water into sauce to thin it. With that culinary lineage, it’s no wonder Tucci co-wrote, directed and produced the 1996 film, “Big Night.” The centerpiece of the film was the fabulous food, with the star being the Timpano, or “drum” of Italian meats, cheeses, and pasta. Distribute 6 generous cups of the pasta on the bottom of the timpano. Big Night Timpano. The fewer pockets of air in the timpano, the better its structure will be. Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook. Carefully turn upside down onto a large platter. The cut pieces should hold together, revealing built-up layers of great stuff. Big Night Timpano. 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